CN103478538A - Production method of rice flour - Google Patents
Production method of rice flour Download PDFInfo
- Publication number
- CN103478538A CN103478538A CN201310356687.8A CN201310356687A CN103478538A CN 103478538 A CN103478538 A CN 103478538A CN 201310356687 A CN201310356687 A CN 201310356687A CN 103478538 A CN103478538 A CN 103478538A
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- Prior art keywords
- steaming
- ground rice
- production method
- cooling
- rice
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 92
- 235000009566 rice Nutrition 0.000 title claims abstract description 92
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 25
- 235000013312 flour Nutrition 0.000 title abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 91
- 238000000034 method Methods 0.000 claims abstract description 46
- 238000010025 steaming Methods 0.000 claims abstract description 39
- 238000001816 cooling Methods 0.000 claims abstract description 30
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000005406 washing Methods 0.000 claims abstract description 12
- 235000020681 well water Nutrition 0.000 claims abstract description 9
- 239000002349 well water Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 31
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000005516 engineering process Methods 0.000 claims description 11
- 238000001125 extrusion Methods 0.000 claims description 10
- 238000007670 refining Methods 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- 239000007788 liquid Substances 0.000 abstract 4
- 239000002245 particle Substances 0.000 abstract 1
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 235000012149 noodles Nutrition 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a production method of rice flour. The production method comprises the steps of soaking and fermenting rice, grinding into thick liquid, piece steaming, extruding and forming, flour steaming, and cooling, in the grinding process, the particle size of the thick liquid is controlled to be 80-100 meshes, the water of the thick liquid accounts for 50-55% of the thick liquid in weight; in the piece steaming process, the steam pressure is controlled to be 0.1-0.18MPa, the piece steaming time is 50-80s, and the piece thickness is 1-2mm; the flour steaming operation comprises the steps of performing strip boiling and flour steaming to the extrusion-formed rice flour, wherein the strip boiling temperature is 95-100 DEG C and the strip boiling time is 8-12s, the flour steaming pressure is controlled to be 0.04-06MPa, and the flour steaming time is 120-160s; the cooling process refers to washing cooling, the washing time is 8-15 DEG C, and the used water is well water or mountain spring water. The rice flour produced by the production method has the advantages of difficulty in breakage, good toughness and the like.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of production method of ground rice.
Background technology
Ground rice, refer to and take rice as raw material, and strip, the thread rice made products through operations such as immersion, boiling, press strips, made are well received at south China.On market, existing ground rice can be divided into dry rice flour and preserved rice noodles, and the rehydration time of dry rice flour is longer, and the rehydration mouthfeel is poor; And the characteristics that preserved rice noodles is easy to use, mouthfeel is good make it have larger market prospects.Yet preserved rice noodles of the prior art, exist that easy section bar, mouthfeel are more crisp, the shortcoming of poor toughness.
Summary of the invention
The objective of the invention is to overcome above shortcoming, provide a kind of and can improve quality of rice noodles, make it there is the production method of the ground rice of characteristics such as being difficult for section bar, good toughness.
Technical scheme of the present invention is:
A kind of production method of ground rice obtains the ground rice finished product by rice after soaking fermentation, defibrination, steaming sheet, extrusion modling, steaming powder, process for cooling,
In described refining process, the granularity of controlling slurry is the 80-100 order, and the moisture of slurry accounts for the 50-55% of gross weight;
In described steaming blade technolgy, the control steam pressure is 0.1-0.18MPa, and steaming the sheet time is 50-80s, and sheet is thick is 1-2mm;
Described steaming powder comprises the ground rice after extrusion modling boiled to bar, steams powder craft, and wherein, the temperature of boiling bar technique is 95-100 ℃, and boiling the bar time is 8-12s; The pressure that steams powder craft is controlled at 0.04-0.06MPa, and the time of steaming powder is 120-160s;
Described process for cooling is cooling for washing, and washing temperature is 8-15 ℃, and institute's water is well water or mountain spring water.
Further, described refining process also comprises and adds the age resister that accounts for rice total amount 0.8-1.5% that described age resister is starch or trehalose.
Further, in described soaking fermentation technique, controlling the soaking fermentation temperature is 40-45 ℃, and soak time is 12-20h.
Further, described production method also comprises the ground rice after process for cooling is carried out to quick-frozen, technology of the package.
Further, described technology of the package comprises sterilization, and described process for sterilizing is the sterilization of steam normal temperature, and sterilization temperature is 90-95 ℃.
The production method of ground rice provided by the invention has following advantage:
1, the production method of ground rice provided by the invention, by optimizing the production technology of ground rice, particularly optimize defibrination, steaming sheet, steaming powder, process for cooling wherein, improves the quality of ground rice finished product.Wherein, the granularity of refining process by controlling slurry and the moisture in slurry, make the ground rice mouthfeel that makes comparatively fine and smooth; Steam in blade technolgy, thick by controlling steam pressure, steaming sheet time and sheet, the gelatinization degree that makes ground rice is 70-80%; Steam in powder craft, the techniques such as time, temperature of by control, boiling bar and steaming powder, make the further gelatinization of ground rice, can effectively disperse simultaneously, and the time of by control, boiling bar and steaming powder, make ground rice inside remain with a large amount of moisture, increased the mouthfeel of ground rice, and make ground rice there are the characteristics of good toughness, be difficult for the section bar; It is cooling that process for cooling selects well water or mountain spring water to carry out, and application well water or refrigerant, the fresh and sweet characteristics of mountain spring water, make ground rice cooling fast, and good through well water or the water-cooled ground rice mouthfeel of mountain spring.The ground rice that production method by ground rice provided by the invention obtains, have the section of a being difficult for bar, good toughness and the good characteristics of mouthfeel.
2, the production method of ground rice provided by the invention, produce required energy consumption low.The production method of ground rice provided by the invention, by the production technology of optimization ground rice, reduced the steam pressure steamed in sheet, steaming powder craft, and steam the correspondingly increase of sheet, steaming powder time, reduced the energy consumption of producing ground rice when improving quality of rice noodles.
The specific embodiment
Below will the technical scheme in the embodiment of the present invention be clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making under the creative work prerequisite the every other embodiment obtained, belong to the scope of protection of the invention.
Embodiment 1
A kind of production method of ground rice obtains the ground rice finished product by rice after soaking fermentation, defibrination, steaming sheet, extrusion modling, steaming powder, process for cooling, and in refining process, the granularity of controlling slurry is 80 orders, and the moisture of slurry accounts for 50% of gross weight; Steam in blade technolgy, the control steam pressure is 0.1MPa, and steaming the sheet time is 80s, and sheet is thick is 1mm; Steam powder and comprise the ground rice after extrusion modling is boiled to bar, steams powder craft, wherein, the temperature of boiling bar technique is 95 ℃, and boiling the bar time is 8s; The pressure that steams powder craft is controlled at 0.04MPa, and the time of steaming powder is 120s; Process for cooling is cooling for washing, and washing temperature is 8 ℃, and institute's water is well water or mountain spring water.
In above-mentioned soaking fermentation technique, controlling the soaking fermentation temperature is 45 ℃, and soak time is 12h.
Ground rice after process for cooling can carry out quick-frozen, packing, extends the holding time of ground rice.During quick-frozen, ground rice is put into to fast freezing case, controlling temperature is-28～-35 ℃, and cooling time is 30-50min, and the product after quick-frozen is put into freezer and preserved, and storage and transport temperature are less than-18 ℃, to guarantee the quality of ground rice; After freezing, packed, technology of the package comprises the sterilization of steam normal temperature, and sterilization temperature is 90 ℃, reduces the harmful bacterial classification produced on ground rice, extends the holding time of ground rice.
The ground rice obtained through said method, preserve after 1 year and detected, and has a section bar, good toughness, the characteristics that mouthfeel is good of being difficult for.
Embodiment 2
A kind of production method of ground rice obtains the ground rice finished product by rice after soaking fermentation, defibrination, steaming sheet, extrusion modling, steaming powder, process for cooling, and in refining process, the granularity of controlling slurry is 90 orders, and the moisture of slurry accounts for 53% of gross weight; Steam in blade technolgy, the control steam pressure is 0.15MPa, and steaming the sheet time is 60s, and sheet is thick is 1.5mm; Steam powder and comprise the ground rice after extrusion modling is boiled to bar, steams powder craft, wherein, the temperature of boiling bar technique is 98 ℃, and boiling the bar time is 10s; The pressure that steams powder craft is controlled at 0.05MPa, and the time of steaming powder is 140s; Process for cooling is cooling for washing, and washing temperature is 12 ℃, and institute's water is well water or mountain spring water.
In above-mentioned refining process, can also add the age resister that accounts for rice total amount 0.8%, wherein, age resister is starch or trehalose, and starch can be farina, tapioca, converted starch.By adding age resister, can further increase the toughness of ground rice.
In above-mentioned soaking fermentation technique, controlling the soaking fermentation temperature is 42 ℃, and soak time is 16h.
Ground rice after process for cooling can carry out quick-frozen, packing, extends the holding time of ground rice.During quick-frozen, ground rice is put into to fast freezing case, controlling temperature is-28～-35 ℃, and cooling time is 30-50min, and the product after quick-frozen is put into freezer and preserved, and storage and transport temperature are less than-18 ℃, to guarantee the quality of ground rice; After freezing, packed, technology of the package comprises the sterilization of steam normal temperature, and sterilization temperature is 92 ℃, reduces the harmful bacterial classification produced on ground rice, extends the holding time of ground rice.
The ground rice obtained through said method, preserve after 14 months and detected, and has a section bar, good toughness, the characteristics that mouthfeel is good of being difficult for; The ground rice Bacteria Detection is up to standard.
Embodiment 3
A kind of production method of ground rice obtains the ground rice finished product by rice after soaking fermentation, defibrination, steaming sheet, extrusion modling, steaming powder, process for cooling, and in refining process, the granularity of controlling slurry is 100 orders, and the moisture of slurry accounts for 55% of gross weight; Steam in blade technolgy, the control steam pressure is 0.18MPa, and steaming the sheet time is 80s, and sheet is thick is 2mm; Steam powder and comprise the ground rice after extrusion modling is boiled to bar, steams powder craft, wherein, the temperature of boiling bar technique is 100 ℃, and boiling the bar time is 12s; The pressure that steams powder craft is controlled at 0.06MPa, and the time of steaming powder is 160s; Process for cooling is cooling for washing, and washing temperature is 15 ℃, and institute's water is well water or mountain spring water.
In above-mentioned refining process, can also add the age resister that accounts for rice total amount 1.5%, wherein, age resister is starch or trehalose, and starch can be farina, tapioca, converted starch.By adding age resister, can further increase the toughness of ground rice.
In above-mentioned soaking fermentation technique, controlling the soaking fermentation temperature is 40 ℃, and soak time is 20h.
Ground rice after process for cooling can carry out quick-frozen, packing, extends the holding time of ground rice.During quick-frozen, ground rice is put into to fast freezing case, controlling temperature is-28～-35 ℃, and cooling time is 30-50min, and the product after quick-frozen is put into freezer and preserved, and storage and transport temperature are less than-18 ℃, to guarantee the quality of ground rice; After freezing, packed, technology of the package comprises the sterilization of steam normal temperature, and sterilization temperature is 95 ℃, reduces the harmful bacterial classification produced on ground rice, extends the holding time of ground rice.
The ground rice obtained through said method, preserve after 14 months and detected, and has a section bar, good toughness, the characteristics that mouthfeel is good of being difficult for; The ground rice Bacteria Detection is up to standard.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing, be equal to replacement etc., within all should being included in protection scope of the present invention in protection scope of the present invention.
Claims (5)
1. the production method of a ground rice obtains the ground rice finished product by rice after soaking fermentation, defibrination, steaming sheet, extrusion modling, steaming powder, process for cooling, it is characterized in that,
In described refining process, the granularity of controlling slurry is the 80-100 order, and the moisture of slurry accounts for the 50-55% of gross weight;
In described steaming blade technolgy, the control steam pressure is 0.1-0.18MPa, and steaming the sheet time is 50-80s, and sheet is thick is 1-2mm;
Described steaming powder comprises the ground rice after extrusion modling boiled to bar, steams powder craft, and wherein, the temperature of boiling bar technique is 95-100 ℃, and boiling the bar time is 8-12s; The pressure that steams powder craft is controlled at 0.04-0.06MPa, and the time of steaming powder is 120-160s;
Described process for cooling is cooling for washing, and washing temperature is 8-15 ℃, and institute's water is well water or mountain spring water.
2. the production method of ground rice according to claim 1, is characterized in that, described refining process also comprises and adds the age resister that accounts for rice total amount 0.8-1.5%, and described age resister is starch or trehalose.
3. the production method of ground rice according to claim 1, is characterized in that, in described soaking fermentation technique, controlling the soaking fermentation temperature is 40-45 ℃, and soak time is 12-20h.
4. according to the production method of the described ground rice of any one in claims 1 to 3, it is characterized in that, described production method also comprises carries out quick-frozen, technology of the package by the ground rice after process for cooling.
5. the production method of ground rice according to claim 4, is characterized in that, described technology of the package comprises sterilization, and described process for sterilizing is the sterilization of steam normal temperature, and sterilization temperature is 90-95 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310356687.8A CN103478538B (en) | 2013-08-15 | 2013-08-15 | A kind of production method of ground rice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310356687.8A CN103478538B (en) | 2013-08-15 | 2013-08-15 | A kind of production method of ground rice |
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| Publication Number | Publication Date |
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| CN103478538A true CN103478538A (en) | 2014-01-01 |
| CN103478538B CN103478538B (en) | 2016-04-06 |
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| CN201310356687.8A Active CN103478538B (en) | 2013-08-15 | 2013-08-15 | A kind of production method of ground rice |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207016A (en) * | 2014-07-30 | 2014-12-17 | 理想科技集团有限公司 | Rice noodles with MACA and preparation method thereof |
| CN105192531A (en) * | 2015-10-12 | 2015-12-30 | 黑川恒夫 | Method for producing wet rice noodle capable of keeping fresh for 3-5 days at normal temperature with improved nutrition and quality |
| CN105231273A (en) * | 2015-10-20 | 2016-01-13 | 济南张一碗餐饮管理有限公司 | Rice noodle processing process |
| CN106509607A (en) * | 2016-11-03 | 2017-03-22 | 武夷学院 | Instant millet congee and preparation method thereof |
| CN107712612A (en) * | 2017-10-18 | 2018-02-23 | 江苏中通生物科技有限公司 | A kind of ferment making method of ground rice |
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2013
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| CN1298654A (en) * | 2000-05-01 | 2001-06-13 | 湖南金键米业股份有限公司 | Method for producing antistaling instant rice-flour noodles |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207016A (en) * | 2014-07-30 | 2014-12-17 | 理想科技集团有限公司 | Rice noodles with MACA and preparation method thereof |
| CN105192531A (en) * | 2015-10-12 | 2015-12-30 | 黑川恒夫 | Method for producing wet rice noodle capable of keeping fresh for 3-5 days at normal temperature with improved nutrition and quality |
| CN105231273A (en) * | 2015-10-20 | 2016-01-13 | 济南张一碗餐饮管理有限公司 | Rice noodle processing process |
| CN106509607A (en) * | 2016-11-03 | 2017-03-22 | 武夷学院 | Instant millet congee and preparation method thereof |
| CN106509607B (en) * | 2016-11-03 | 2020-05-22 | 武夷学院 | Instant millet congee and preparation method thereof |
| CN107712612A (en) * | 2017-10-18 | 2018-02-23 | 江苏中通生物科技有限公司 | A kind of ferment making method of ground rice |
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| Publication number | Publication date |
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| CN103478538B (en) | 2016-04-06 |
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Effective date of registration: 20230323 Address after: 558000 Floor 3, Comprehensive Building, Guiding County Grain Reserve Trade Logistics Industrial Park, Changming Economic Development Zone, Guiding County, Qiannan Buyei and Miao Autonomous Prefecture, Guizhou Province Patentee after: Guizhou Zhongyu Huanong grain and Oil Co.,Ltd. Address before: 417700 Shuangfeng science and Technology Industrial Park, Shuangfeng Economic Development Zone, Loudi, Hunan Patentee before: HUNAN DENGTA RICE INDUSTRY Co.,Ltd. |
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